In less than an hour, you can create a one-dish dinner that will satisfy the whole family. A hallmark of Southern cooking, this updated main dish stars Alfredo sauce, prosciutto, and Parmesan cheese.
3 ounces finely chopped prosciutto
2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds
How to Make It
Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.
Preheat oven to 350°. Prepare pasta according to package directions.
Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
I usually cook lighter/healthier fare but this is just such a good recipe that I prepare it as written. I've served this three times to different groups of ladies and everyone has loved it and asked for the recipe. It really is delicious.
Very pleasant flavor. Easy to prepare. I would break the vermicelli next time into thirds to make the mixture easier to pour into casserole.
I can see this becoming a great standby. I would probably substitute shrimp at some point and perhaps spinach.
This was a good, basic casserole. I did a couple of things differently to make it healthier. I used whole wheat thin spaghetti, low-fat cream of mushroom soup, low-fat Alfredo sauce, and fresh mushrooms (that I sautéed in the pan after I cooked the diced pancetta (drained the pan of most of the pork fat.). Everyone in the family liked this recipe including my 1 year old. It would be easy to make ahead and then just pop in the oven when you get home.
Great Recipe! My only constructive criticism is that, I agree it is a little bland. I added a small amount of Tony Chacheres seasoning to spice it up just a bit. My boyfriend loved it. I will make this again.
We LOVE this recipe!!! I followed it pretty much to the T and had no problems with it. It does take a while for prep, since there are so many ingredients but it is worth it. We had 4 adults eating over and still had leftovers. YUM!!!!
I have an old recipe from the Los Angeles Times for turkey tettrazini that calls for a bechamel sauce you make yourself. It's not difficult. A jarred Alfredo Sauce? Read the ingredients! High in additives and salt and low in taste.
The recipe was missing something. It was rather bland. It needs something to perk it up. Red pepper flakes maybe? I would give it another chance, but with adjustments maybe instead of the wine, I would use sherry. The other issue is it is pricey, 6 bucks for the prosciutto and 5 for the Alfredo sauce. I would not say this is a family friendly or budget friendly dish.